Try these Healthy Oatmeal Raisin Cookies the next time you’re looking for a classic cookie that’s a little less sweet and still SO good. The dough comes together in just a few minutes and the result is a naturally sweet cookie everyone will enjoy.
Healthy Oatmeal Raisin Cookies
I love baking and sharing cookies and treats with my kids, but I often try to make them with less sugar simply because it’s my preference, taste-wise, and because it’s often possible to do it without drastically impacting flavor or texture.
These oatmeal raisin cookies are soft, cinnamon-y, and so good!
TIP: These healthy Oatmeal Raisin Cookies get some sweetness from brown sugar, but the rest is from raisins—and the combination delivers on the flavor of a classic cookie with less added sugars than classic cookies.
Ingredients You Need
This recipe includes:
- rolled oats
- flour (whole wheat or gluten-free)
- brown sugar
- baking soda
- cinnamon
- raisins
- butter
- applesauce
- egg
- vanilla extract
- raisins
TIP: I use unsweetened smooth applesauce in this recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making this healthy cookie recipe. Scroll down to the bottom of the recipe for the full information.
- Preheat oven. Line a cookie sheet with parchment paper; set aside.
- Mix the dry ingredients together in a medium bowl.
- Melt the butter in a heat-safe bowl.
- Stir together the butter, applesauce, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, using a spoon to thoroughly combine.
- Portion out tablespoons of dough on prepared cookie sheet. Press down slightly.
- Bake until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.
TIP: This batter is fairly sticky, so expect that. It bakes up nice and moist!
Can I make these Oatmeal Raisin Cookies ahead of time?
Yes. You can either store them in an airtight container at room temperature for 3 days or store in the freezer for up to 3 months and thaw before serving. If they seem like they’ve firmed up, simply warm them in the microwave for a few (like 5-10) seconds.
Gluten-Free Oatmeal Raisin Cookies
Yes! Just reach for certified gluten-free rolled oats and use a cup-for-cup gluten-free flour. They work really well this way.
Dairy-Free Oatmeal Raisin Cookies
To make these dairy-free, use coconut oil in place of butter.
Egg-Free Oatmeal Raisin Cookies
Yes, see the Notes section in the bottom of the recipe card at the bottom of the post for info on how to make these without eggs.
Best Tips for Success
- Line your baking sheet with parchment paper to prevent sticking.
- Use other dried fruit instead of raisins such as dried cranberries or cherries.
- Use some chocolate chips in the mix.
- Gluten-free: Use certified gluten-free rolled oats and cup for cup gluten-free flour.
- Dairy-free: Use coconut oil in place of butter
- Egg-free: Use maple syrup instead of the sugar and omit the egg.
- You may also like Easy Sugar Cookies, Healthy Banana Cookies, Animal Crackers, and Gingerbread Cookies.
I’d love to hear your thoughts if you make this recipe so please comment below with your feedback!
Healthy Oatmeal Raisin Cookies
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup raisins
- 1/4 cup unsalted butter (½ stick)
- 1/3 cup applesauce
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
- Mix the oats, flour, brown sugar, baking soda, cinnamon, salt, and raisins together in a medium bowl.
- Melt the butter in a heat-safe bowl.
- Stir together the butter, applesauce, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, using a spoon to thoroughly combine.
- Portion out tablespoons of dough 2 inches apart on prepared cookie sheet. Press down slightly. The dough will be sticky.
- Bake for 10 to 12 minutes or until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.
Notes
- To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
- Line your baking sheet with parchment paper to prevent sticking.
- Use other dried fruit instead of raisins such as dried cranberries or cherries.
- Use some chocolate chips in the mix.
- Gluten-free: Use certified gluten-free rolled oats and cup for cup gluten-free flour.
- Dairy-free: Use coconut oil in place of butter and applesauce instead of yogurt.
- Egg-free: Omit the egg. Use ¼ cup maple syrup instead of the brown sugar.
I left out the applesauce (didn’t have any) added a mashed banana instead, upped the dried fruit a little (raisins/cherries) and totally left out any added sugar. I wanted to experiment…and ya know, they are good! They are subtly sweet from the banana and fruit, yum!
Taste okay but very dry!
Love, love these cookies! 3 year old helped make the cookies & they turned out excellent.
This was a hit for my toddler…but equally for my hubby and I! I added a bit extra coconut oil (in addition to the butter called for the recipe) as I still found it dry and hard to mix but otherwise turned out delish!
Do you think i could replace broen sugar with Swerve Brown to make these diabetic friendly?
I would think so!
I put the batter in the fridge for 15 minutes, easier to get on cookie sheet then.
Just made them and they taste out of this world. Chewy and moist just like we like them.
Hi there,
Do you think this recipe would also work with AP flour (what I have on hand), in place of whole wheat?
Thanks!
Yes, it should work similarly
Thanks!
Hi,
Does it need to be brown sugar or i can use any kind of sweetener like maple syrup? Thanks ☺️
Hi- You could use honey or maple syrup, though the texture will change a little to become softer. It should work just fine though!
Made these today and my toddler loves it! Better than any store bought cookies. Looking forward to try your other recipes.